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Heelis family cookbook, 1850s
Page 20
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Turkey, To roast Pluck the bird carefully & singe all over with a piece of white paper; then wipe it with a clean cloth; draw in & keep the liver and gizard. Wash the inside well & wipe it thoroughly dry with a cloth. Cut the neck off close to the back but leave enough of the crop skin to turn over; break the leg bone close below the knee; draw out the sinews from the thighs & flatten the breast bone to make it look plump. Stuff as below. Fasten the neck with a skewer over to the back; run a skewer through the pinion and thigh.
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Turkey, To roast Pluck the bird carefully & singe all over with a piece of white paper; then wipe it with a clean cloth; draw in & keep the liver and gizard. Wash the inside well & wipe it thoroughly dry with a cloth. Cut the neck off close to the back but leave enough of the crop skin to turn over; break the leg bone close below the knee; draw out the sinews from the thighs & flatten the breast bone to make it look plump. Stuff as below. Fasten the neck with a skewer over to the back; run a skewer through the pinion and thigh.
Szathmary Culinary Manuscripts and Cookbooks
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